"A restaurant where people can enjoy French food
under a light and jolly atmosphere", this is the
major concept that La Petite France ("Little France")
aims to achieve. Many customers have enjoyed the
restaurant with its distinctive image since its
opening.
However, La Petite France offers much more than
interior design or atmosphere. The deep and fresh
taste of dishes made by the chef, and his incessant
trials to develop new recipes and sauces to suit
people's preference, also attract many gourmets.
A house specialty, Fond de Veau (sauce made from
boiled cow bone, vegetables, meat, and red wine
for 8 days), is one of the best and receives compliments
from foreigners as well as Koreans.
